Buttered Mushroom, Fig and Bacon Galette with Roasted Squash by Half-Baked Harvest

In honor of National Mushroom Month we decided to share a delicious mushroom galette, loaded with seasonal items offered at the market right now! 

Wondering where you can find mushrooms, bacon, yellow squash, figs, garlic, onions, preserves, eggs, locally grown and milled flours, etc? We are happy to provide a full list!

Parmesan Crust

• 1 1/4 cup all purpose flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 10 tablespoons cold unsalted butter cut into 1/2 inch cubes, 1 stick + 2 Tbs
• 1 egg yolk
• ice water
• 1 egg beaten
• 1/2 cup parmesan grated

Filling

• 4 slices thick cut bacon chopped
• 2 tablespoons butter
• 8 ounces cremini mushrooms sliced
• salt + pepper to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh thyme chopped
• 2-4 tablespoons fig preserves/jam
• 6 ounces fontina cheese shredded
• 8-10 fresh figs quartered (optional)
• 1 delicata squash sliced into half circles + seeded
• 1 tablespoon olive oil

Instructions:

In the bowl of a food processor combine the flour, whole wheat flour, salt and pepper. Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter, similar to the size of rice. You may also do this in a bowl, using your hands to break the butter into pea size pieces.

In a small bowl, whisk together the one egg yolk and 3 tablespoons ice cold water. Add it to the dough and pulse until the dough comes together. If needed add 1-2 tablespoons more ice water. Turn the dough onto a floured work surface, knead a couple of times and then form the dough into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Preheat the oven to 375 degrees F. Toss the delicata squash (you can also roast the seeds for topping!) with olive oil, salt and pepper. Place on a baking sheet with sides and roast for 25-30 minutes or until the flesh is soft and the edges golden.

Meanwhile, heat a large skillet over medium heat and cook the bacon until crisp. Remove the bacon from the pan and drain on a paper towel lined plate. Pour off all but 1 tablespoon of the bacon grease and return the pan to the stove.

Add the butter and once hot, add the mushrooms + a good pinch of salt + pepper. Cook until golden brown, about 5 minutes. Stir in the balsamic and thyme, continue cooking another 3-5 minutes or until the mushrooms are caramelized. Remove from the heat and stir the bacon into the mushroom. Set aside to cool.

Now grab your dough from the fridge. Flour your work surface and roll the dough to about 1/8-inch thick. Transfer to a baking sheet lined with parchment paper. Leaving a 3-inch border around the edges, spread the dough with the fig preserves, fontina cheese and then scatter on the mushroom/bacon mix and add a few slices of roasted squash, leaving a few out of the mix for topping later. Top with the figs. Fold the edge of the dough over the filling. Brush the crust with the beaten egg and then sprinkle the parmesan cheese on the edges of the dough. Place the galette in the fridge for 15 minutes or until ready to bake.

Bake the galette at 375 degrees F. for 45-55 minutes or until the crust is golden. Allow to cool 5 minutes and then slice and serve topped with the roasted squash (warm the squash back up in the oven for 5 minutes first). EAT!